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Maple apple bread with oats and walnuts

A while back I was contacted by Crown Maple Syrup to ask if I was interested in samples and the story of a new, family produced, premium maple syrup that enters has recently enterd the market. Crown maple farm is located in Dutchess County, New York. It is owned and sustainably managed by Robb and Lydia Turner and is part of Madava Estates, named for the Turner’s daughters, Maddie and Ava.

Until recently I have had no contact with maple syrup. All I knew about it was the fact that it came from maple trees, it is a healthier option for sweetener and the fact that it tastes a little like fenugreek. That last one put me off maple syrup. I am not particularly fond of fenugreek , in fact I try to stay clear of it as much as I can. Then came the daring bakers April challenge and behold it was about attempting maple mousse! It was my first challenge and I had to try it but still! fenugreek!

According to my fellow daring bakers maple syrup main flavour components are vanillin, caramel flavours that are created as the sap is reduced to syrup,a soft note of coffee and cocoa and sotolon, a compound that gives maple syrup its distinctive flavour and is also found in fenugreek.They reported that the taste of fenugreek was mild and not over powering. Some even said it was not noticeable so I decided to go for it and I am glad I did.

Not only did I get a chance to explore baking with maple syrup more but I got to learn a little more about it.

Maple Syrup is crafted exclusively from the sap produced by sugar and red maple trees. These varieties produce the sweetest sap.There are typically only about 20 prime sap days in a season and they generally begin in mid-February when temperatures climb during the day and dip to below freezing at night. This temperature fluctuation creates pressure inside the maples that naturally forces out the sap

I received a sample of Crown maple syrup (Grade A medium amber) and decided to start my experiments with the simple, using it on top of lemon ricotta pancakes.

I have to say I was pleasantly surprised with the fact that I could not detect the at all. The prominent note was a pleasant, mild caramel taste that paired beautifully with the lemon ricotta pancakes.

Next came the experiment of trying it as a sweetener in baking and what better recipe to try other than my apple bread with walnuts and oats. The recipe called for 2 tablespoons of honey and I decided to substitute them with Crown maple syrup.The maple syrup added a whole new layer of flavor to it, the caramel hint was a perfect match with the apples and walnuts.The bread was really moist and full of flavors, there were the spices, the apples, the maple syrup, the crunch of the walnuts and the rich earthy taste of oats.

We loved the bread so much in fact that I decided to give the recipe another go, this time baking them in muffin tins.The four you see in the picture are the only ones I could save from the kids to photograph, they didn’t last long after the pictures were taken

Maple apple bread with oats and walnuts

1 cup flour

1 cup of quick cooking oats

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon cloves

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (50 grams or half a stick) butter

1/4 cup oil

1/2 cup brown sugar

1 egg

2 tablespoons maple syrup

2 teaspoons vanilla

1/2 cup walnuts

2 grated apples

Instructions

Cream the butter, oil with the sugar and maple syrup

Add the egg and whisk until combined

add the grated apples ,spices, vanilla and salt.

In a bowl sift the flour, add the oats and baking soda

Add the flour mix gradually to egg and butter mix .

Mix with a spoon or spatula until homogenous

Fold in the walnuts

Bake in a greased pan or muffin tin in a 200 C preheated oven for the first 10 minutes then lower the temperature to 180.

Bake until a knife inserted in the center of the bread comes out clean

Crown Maple Syrup is certified organic by the Northeast Organic Farming Association of New York Certified Organic, LLC. Crown Maple Syrup is available online at www.CrownMaple.com and will be available soon at specialty grocers throughout the Northeast. Crown Maple Syrup is also served at some of the finest restaurants in New York

38Comments

I am certainly going to make this bread. REAL Maple syrup is loaded with the most incredible collection of minerals, fantastic stuff. I shall have to go back to your page and see where I can buy the product you used but before i do.. You have a pic there of what looks like slices of apple as a cup! I LOVE this idea, I am going to try it out! It is beautiful.. how did i miss this one! you are a star.. c

I have read that maple syrup is loaded with antioxidants so it not only tastes good but it is actually good for you
That apple cup was part of a daring bakers challenge.
Thank you so much for your sweet comment C
coming from you it is a huge compliment

MMM,all these recipes are looking great… I especially want to try those pancakes! I have a cake recipe which calls for golden syrup, and I was wondering whether I can replace it with honey, and I had an inkling that I could, but now you’ve settled it for me, I can substitute, which is great!
Your muffins look just as tasty and moist as the bread, I think I’ll give them a go as well, your photographs make them look divine, I bet they taste that way, too! 😀

That maple walnut bread looks delicious! I could go for a piece of that right now. And the maple syrup sounds so good! We love our syrup here – over pancakes, waffles, breakfast sausage and in baking and cooking. 🙂 Actually, I think I’ll take a slice of that bread AND a muffin! Yum!

Sawsan, I live just a couple blocks from a neighbour that even has their own maple trees in their yard! Both my kids have been on school field trips to maple syrup farms. Our country is very diverse, as is my city. I wish you could visit this part of the world, as much as I would love to visit the east!! Til then, all we can do is share our hopes and dreams! I love maple syrup. And so easily purchased here. How much does it cost you to buy it?

You are really lucky Pam. We get the same experience here with olive oil, school trip to see it pressed or picked and all.
Here 200ml of maple syrup range from 8 $ to 25$ depending on the brand and mind you it is not easy to find
Maybe one day you’ll come for a visit here and we’ll get to meet 🙂 what’s life without a dream

I absolutely LOVE maple syrup! Always have some in the fridge for eating with pancakes and waffles. Good idea to use as a substitute for honey. Your apple bread looks very good and moist! Beautiful pictures!

You’ve been so busy cooking! We have Maple Syrup in our fridge as a “staple” up here in Canada… yup, Maple Syrup on just about anything and baking/cooked in just about anything:) It’s so yummy to replace sugar with it. Your baking looks so fantastic!

I was just replying to Nami telling her that those recipes were made over two months lol
I have only recently discovered maple syrup but I can totally understand why people love it so much and use it with everything

Sawsan, as I see each picture in this post, I was just jealous of these delicious bread, pancake, and muffins! Do you always eat snack/breakfast like this? Your family, especially kids are so lucky. I barely make pancakes nowadays because I can only have time on weekends, but now weekends are so booked. I wish to sit down and have these food one of these days. p.s. I can’t wait to see how you made the b-day cake!!!! 😉

Hardly Nami! Those recipes have been made over the period of two months!
Breakfast in school days is simple, sandwiches, cereial and such. In the weekends we are fully booked too so a treat breakfast is rare.
The cake post is coming tonight I hope.
Thank you for stopping by

Maple syrup is a huge industry in Canada, particularly Québec. The varying colour denote the flavour, the darker the stronger in colour. My sister-in-law has a friend who taps their maple trees on their property, she recently gave us a litre of the dark syrup and I have yet to open and use it. The maple apple bread looks delicious; I could certainly have it for breakfast, or even for my coffee break. Lovely photos as usual, Sawsan.

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